James Martin Chilli Con Carne

This James Martin chilli con carne is a rich, hearty dish packed with deep flavours and a gentle warmth. Made with tender minced beef, smoky spices, and a slow-simmered tomato base, it delivers a thick, satisfying texture. It is a straightforward recipe that suits both beginners and confident cooks. From start to finish, it takes around 1 hour and 30 minutes, including simmering time for the best flavour.

Ingredients

For the Chilli Base

• 2 tbsp olive oil
• 1 large onion, finely chopped
• 2 garlic cloves, crushed
• 1 red chilli, finely chopped (optional)
• 500g minced beef
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp chilli powder (adjust to taste)
• 1 tsp dried oregano
• 2 tbsp tomato purée
• 400g tin chopped tomatoes
• 200ml beef stock
• 1 tsp sugar
• Salt and black pepper to taste
• For the Beans and Finishing
  • 400g tin kidney beans, drained and rinsed
  • Juice of ½ lime
  • Fresh coriander, chopped

How to Make James Martin Chilli Con Carne

• Prepare the base: Heat the olive oil in a large pan over medium heat. Add the chopped onion and cook for 5–6 minutes until softened. Stir in the garlic and chilli and cook for another minute.
• Brown the meat: Add the minced beef and cook until browned all over, breaking it up with a spoon as it cooks.
• Add spices: Stir in the cumin, smoked paprika, chilli powder, and oregano. Cook for 1–2 minutes to release their aroma.
• Build the sauce: Add the tomato purée, chopped tomatoes, beef stock, and sugar. Stir well and bring to a gentle simmer.
• Simmer slowly: Reduce the heat and let the chilli cook uncovered for 45–60 minutes, stirring occasionally, until thick and rich.
• Add beans: Stir in the kidney beans and cook for a further 10–15 minutes until heated through.
• Finish and season: Add lime juice, adjust seasoning with salt and pepper, and sprinkle with fresh coriander before serving.

Tips

How do I make the chilli thicker?

Let it simmer uncovered for longer so excess liquid evaporates. Stir occasionally to prevent sticking.

Can I reduce the spice level?

Yes, simply reduce or omit the fresh chilli and use less chilli powder for a milder flavour.

How do I enhance the flavour?

Cooking the chilli slowly allows the flavours to develop fully. You can also add a splash of Worcestershire sauce for depth.

Can I make it ahead of time?

Absolutely. Chilli often tastes even better the next day as the flavours continue to develop.

Serving Suggestions

• Serve with steamed rice for a classic pairing
• Enjoy with warm crusty bread
• Top with sour cream or grated cheese
• Pair with nachos for a casual meal

Storage

Room Temperature

Allow the chilli to cool and keep at room temperature for up to 2 hours before storing.

Refrigerator

Store in an airtight container for up to 3 days. Reheat thoroughly before serving.

Freezing

Freeze in portions for up to 3 months. Defrost overnight in the fridge and reheat gently on the hob.

Nutrition

• Calories: 420 kcal
• Carbohydrates: 28g
• Protein: 30g
• Fat: 20g
• Saturated Fat: 7g
• Sodium: 780mg

These values are approximate and may vary depending on ingredients used.

FAQs

James Martin Chilli Con Carne

Recipe by Milli RoseCourse: Main CourseCuisine: MexicanDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

A rich and hearty chilli con carne made with minced beef, kidney beans, and warming spices, slowly simmered for a deep and comforting flavour.

Ingredients

• 2 tbsp olive oil

• 1 large onion, chopped

• 2 garlic cloves, crushed

• 1 red chilli, chopped

• 500g minced beef

• 1 tsp ground cumin

• 1 tsp smoked paprika

• 1 tsp chilli powder

• 1 tsp dried oregano

• 2 tbsp tomato purée

• 400g chopped tomatoes

• 200ml beef stock

• 400g kidney beans

• Juice of ½ lime

• Fresh coriander

Directions

• Heat oil and cook onion until soft, then add garlic and chilli.
• Add minced beef and cook until browned.
• Stir in spices and cook briefly.
• Add tomatoes, purée, and stock, then simmer.
• Cook for 45–60 minutes until thickened.
• Add kidney beans and cook for 10–15 minutes.
• Finish with lime juice and coriander before serving.

Notes

• Simmer gently for best flavour.
• Adjust spice to taste.
• Freezes well for up to 3 months.